Search Results (619 found)
cooking.nytimes.com
Easier and homier than an apple pie, this gently spiced crumble feeds a crowd If you don't want to make the bourbon cream, serve this with ice cream instead: Vanilla is classic, but ginger, green tea or salted caramel would also be terrific.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The warm, spicy flavors of gingerbread are a natural match for cheesecake I mean, who doesn’t love a slice of gingerbread cake slathered with cream cheese frosting This dessert is certainly rich, but it is also packed with lots of spices, including a hefty sprinkle of both ground and fresh ginger, classic cinnamon, allspice that lends a slightly peppery note, and a bit of fresh lemon zest to brighten things up
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Get Pumpkin Spice Cake With Chocolate-Pecan Filling Recipe from Food Network
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Kuku is a traditional Persian egg dish similar to a frittata This version by the Iranian food writer Najmieh Batmanglij was served at the White House at Michelle Obama's Nowruz celebration on April 6 In it, a variety of fresh green herbs are mixed with fragrant spices, chopped walnuts and just enough eggs to bind everything together
cooking.nytimes.com
Festive dishes in Israel and throughout the Middle East often include rice and lamb This magnificent recipe, topped with a bright pomegranate and fennel relish, is the Israeli chef Erez Komarovsky's twist on an ancient, labor-intensive classic of individual stuffed chard, cabbage or grape leaves, symbolizing the plenty of the fall harvest It is perfect for Rosh Hashana or any seasonal holiday gathering
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Get Spice-Rubbed Chicken Breast on Toasted Pita with Piquillo-White Bean Hummus and Arugula Salad Recipe from Food Network